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Chewy Brown Butter Oatmeal Coconut Cookies

A tempting stack of freshly baked oatmeal coconut cookies piled high on a small white plate.
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Make these simple, chewy oatmeal coconut cookies using brown butter for a deep, toasty flavor. This is a reliable recipe for a classic homemade treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups rolled oats (old-fashioned)
  • 1 1/2 cups sweetened shredded coconut
  • 1 cup semi-sweet chocolate chips (optional)

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then subsides, and brown bits form at the bottom. The butter will smell nutty. Immediately pour the brown butter into a heatproof bowl to stop cooking. Let cool for 15 minutes.
  2. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  3. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in the rolled oats and shredded coconut. If using, fold in the chocolate chips.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For chewier cookies, slightly underbake them. For crispier cookies, bake for an extra 1 to 2 minutes.
  • To substitute sweeteners, you can use maple syrup for some of the sugar, but reduce the liquid in the recipe slightly or add a tablespoon more flour.
  • For a gluten-free version, use certified gluten-free rolled oats.
  • You can add 1/2 cup of chopped pecans or walnuts with the oats for extra crunch.
  • If you do not want to brown the butter, use softened, unsalted butter instead, but the flavor will be less deep.

Nutrition

Find it online: https://tastethisplate.com/oatmeal-coconut-cookies-recipe-chewy-brown-butter/